A variety of fresh herbs such as Italian parsley, rosemary or thyme sprigs, optional

Gravy

1 ounce dried porcini mushrooms soaked in 1 1/2 cups hot water

1 pound cremini mushrooms, sliced

3 garlic cloves, chopped

2 tablespoons chopped shallot

1 cup dry white wine

2 cups turkey or chicken broth

1 cup heavy whipping cream

2 tablespoons cornstarch mixed with 2 tablespoons water

1/4 cup chopped fresh Italian parsley

Set aside the giblets for the stock. In a 5-gallon bucket, combine the water, kosher salt, sugar and apple cider. Submerge the turkey in the brine and place in the refrigerator for at least 8 hours, preferably overnight.

After brining, remove the turkey from the brine and rinse it well under cold water. Pat turkey dry with paper towels and place it on a large rimmed baking sheet and set aside at least one hour before roasting. Or place it in the refrigerator several hours before roasting to dry out the skin.

When ready to roast, preheat the oven to 400 degrees. Set a V-rack in a roasting pan. Season the turkey all over and inside the cavity with salt, pepper and your favorite all-purpose seasoning to taste. Add a few sprigs of fresh herbs to the cavity if desired. Place the turkey on the V-rack, breast side down. Add 2 cups of the broth to the bottom of the pan and the garlic cloves and the fresh herbs.

Roast for 40 minutes. Reduce the oven temperature to 325 degrees. Using wads of paper towel to grab the turkey at both ends, flip the turkey so it is breast side up. Cover the breast with buttered foil.

Continue roasting about another 3 hours, basting with pan juices and adding more broth to the pan as needed. Remove the foil from the breast after 1 hour so the breast browns. Once the temperature in the thigh/leg reaches at least 165 degrees, remove from the oven. Transfer to a platter, and tent the turkey with foil. Let it rest while you make the gravy.

To make the gravy: Scrape juices and browned bits from the reserved roasting pan into a large glass measuring cup. Spoon off fat, reserving 3 tablespoons.

Heat the reserved 3 tablespoons of fat (or use butter) in a large skillet over medium-high heat. Remove the porcini mushrooms from the soaking liquid, reserving the soaking liquid. Add the cremini mushrooms, garlic and shallot to the skillet. Sauté until mushrooms are tender, about 6 minutes. Transfer mushrooms to a bowl and set aside.

Add wine to the skillet. Boil until reduced to 1/2 cup, about 3 minutes. Add the porcini mushrooms, reserved mushroom soaking liquid (straining it to leave any sediment behind), 2 cups of the stock, and degreased pan juices. Bring to a boil. Reduce heat to medium-low and simmer to reduce slightly, about 10 minutes.

Add whipping cream and cremini mushrooms to the skillet. Whisk in the cornstarch mixture. Simmer until reduced to desired consistency, whisking occasionally, about 5 minutes. Mix in parsley and season gravy with salt and pepper to taste.